Brioche Tear & Share
Brioche Tear & Share — a Bakels recipe, makes 17.65 kg total dough weight. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- proofing time
- 40 min
- baking temperature
- 220 °C
- baking time
- 20 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour | 10 kg | 100% |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 1 kg | 10% |
| Sugar | 0.8 kg | 8% |
| Yeast | 0.3 kg | 3% |
| Mixed herbs | 0.05 kg | 0.5% |
| Water | 5.5 kg | 55% |
Method
Brioche: Add all ingredients into a spiral mixer.
Brioche: Mix for 2 minutes on slow speed.
Brioche: Scrape down.
Brioche: Mix for 6 minutes on fast speed.
Brioche: Mould dough and allow to relax.
Brioche: Pin out dough to 1 cm thick and cut out 60 mm disks.
Brioche: Place the dough disks around a metal 4 inch pie dish, the discs should slightly overlap each other.
Brioche: Prove for 40 minutes.
Brioche: Bake at 220°C for 20 minutes.
Assembly/Decoration: Place Camembert in the centre.
Assembly/Decoration: Spread salsa and cheese around sides.
Assembly/Decoration: Bake again until cheese melts.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.